I got a whole loin at the market, cut into three pieces, weighed them, and applied my cure....which was also carefully measured. I used #1 curing salt, kosher salt, and added some sugar as well. I used the proportions given in the book "Charcuterie". I cured it in the fridge for 7 days, rotating them regularly. When I took them out of the fridge this morning to rinse them off, I noticed some grey areas on the outside of the loins. Just wondering what happened? Should it be OK to smoke them, or do I need to toss them out? Thanks for any help!